Fructose Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

Homemade bagels hit differently when you know exactly what went into them, and this recipe keeps things refreshingly straightforward. The ingredient list is tight — bread flour, yeast, a small amount of granulated sugar, salt, and water — which makes it a genuinely solid choice for anyone managing fructose sensitivity who needs to avoid the high-fructose corn syrup and honey that sneak into most store-bought versions. The real magic happens in the boiling step, where a bath of barley malt syrup, baking soda, and a touch of sugar gives each bagel that signature chewy crust before it ever hits the oven. Shaping them is easier than it looks: roll, poke, stretch, and you're done. A brush of egg white locks in whatever topping you choose — sesame seeds, poppy seeds, or everything seasoning — and the high oven heat drives them to a deep, glossy golden brown. The result is a dense, satisfying chew that no packaged bagel can really replicate. Once you've pulled a fresh batch off the rack, it's genuinely hard to go back.

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Ingredients

8 servings

For the dough

1 ½ tsp active dry yeast
1 ½ tsp granulated sugar
1 ¼ cups warm water (105–110°f / 40–43°c)
4 cups bread flour, plus more for dusting
1 ½ tsp fine salt

For the boiling water

2 tbsp barley malt syrup
1 tbsp baking soda
1 tbsp granulated sugar

For topping

1 egg white, lightly beaten
2 tbsp sesame seeds, poppy seeds, or everything bagel seasoning (optional)

Instructions

1
In the bowl of a stand mixer, combine the warm water, yeast, and 1 1/2 tsp sugar. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant.
2
Add the bread flour and salt to the yeast mixture. Mix on low speed with the dough hook for 2 minutes to bring the dough together, then increase to medium speed and knead for 8–10 minutes, until the dough is smooth, stiff, and pulls cleanly away from the sides of the bowl. The dough should feel firm and not tacky — stiffer than a typical bread dough.

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